1 ½ cups All-purpose Flour
2 tsp. Corn Starch
1 tsp Granulated Garlic
1 tsp. Paprika
1 tsp. Granulated Onion
1 tsp. Salt
½ tsp. Pepper
12 oz Lager Style Beer, cold
2 Large Vidalia Onions
½ cup All-Purpose Flour for coating onions
Vegetable Oil for Frying
Fill a heavy Dutch oven or cast iron pot with a few inches of oil and heat on medium-high until it reaches 375°F. Line a baking sheet with paper towels.
In a large bowl, whisk together first 7 ingredients. Whisk in the beer, beginning with 1 cup and adding more until the mixture is well combined. Let the batter rest at room temperature for 10 minutes.
While the oil heats, slice off the root and tip ends of the onions. Peel the onions and cut them crosswise into 1/2-inch slices. Separate slices into individual rings. Toss rings with the remaining ½ cup of flour.
Working in batches, dip the onion rings into the prepared batter, shaking off any excess, then immediately drop them into the hot oil. Be careful not to overcrowd the pot. Allow the onions to cook in the oil, flipping them once to guarantee even browning, for a total of about 3 minutes. Remove the onions with a slotted spoon and transfer them to baking sheet. Repeat the coating and frying process, returning the oil to 375°F between batches, with the remaining onions.
